January, 2025

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How Restaurants Can Manage Food Costs During Disruptions

Modern Restaurant Management

Experts have deemed recovery from the pandemic “complete ,” but a new set of challenges has emerged for restaurants: labor shortages, disrupted supply chains, and extreme weather. Amid these potential disruptions, operators need a fresh approach to managing food costs. Here are seven strategies to boost adaptability and resilience while safeguarding the bottom line.

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House Ways and Means Committee proposes cutting funding for school nutrition programs

Food Management

Also in this weeks K-12 legislative update: A handful of states have introduced universal free school meal programs, A Rhode Island bill would ban certain dyes in school meals and New Hampshire takes aim at school lunch shaming.

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Predictive technology transforms restaurant operations

Restobiz

ByMadan Kanala In the fast-paced world of restaurant operations, downtime can lead to significant disruptions, lost revenue, and a tarnished reputation. When critical equipment like ovens, refrigerators, or dishwashers fail, it can halt service, spoil food, and cause delays that frustrate customers. However, thanks to advancements in predictive technology, restaurant operators now have the tools […] The post Predictive technology transforms restaurant operations appeared first on Restobiz.

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Our Response to the Dietary Guidelines Advisory Committee’s Recommendations

Chef Ann Foundation

The evidence-based recommendations outlined by the Dietary Guidelines Advisory Committee are a positive step forward in ensuring that school meals remain a healthy option for students across the country. Yet, as scientific evidence builds connecting ultra-processed foods to negative health outcomes, we can't afford to wait to make healthy, scratch-cooked, and minimally-processed school meals a national priority.

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Food & Beverage Industry Report 2024

Driven by a diverse and exciting ecosystem of passionate, ambitious, and often young entrepreneurs, the Food & Beverage (F&B) sector is a highly competitive environment full of immense challenges and exciting opportunities. Expert Market’s 2024 industry report, sponsored by Toast, is informed by a survey of 522 U.S. food and beverage professionals, from restaurant owners to food service managers, providing insights into the real-time challenges and opportunities within the industry.

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FDA Bans Red Dye 3 in Food

Food Safety Magazine

In response to external pressures, FDA has revoked its authorization for the use of red dye 3 in food. Despite its decision, the agency maintains that the available scientific information does not support claims of the colorant being harmful to human health through dietary exposure.

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A Comprehensive Guide to Managing Staff Tips in Restaurants

Modern Restaurant Management

Managing staff tips in a restaurant can be a delicate balancing act. Tipping policies affect morale, teamwork, and the overall success of your establishment. Here's a detailed guide on how to navigate this important issue effectively. 1. Understand the Basics of Tip Distribution Before creating or adjusting your tipping policy, understand the typical roles involved and how tips are usually distributed: Waitstaff: Often the primary recipients of tips as they interact directly with customers.

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Sodexo aims to expand its community-oriented convenience stores on college campuses

Food Management

Sodexos Food Hives feature products from local partners as well as women and minority-owned businesses

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2025 State of the Foodservice Industry

Foodservice Equipment Reports

After spending much of the past three years getting singed by a hot labor market and slogging through stickier-than-expected inflation, restaurant operators are cautiously, modestly optimistic heading into 2025, industry analysts say.

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7 Ways Schools Can Encourage Healthy Habits Using Salad Bars

the CAMBRO blog

As the new year kicks off, school foodservice directors have a prime opportunity to inspire students to make healthier choices. Salad bars offer a simple yet impactful way to encourage balanced eating while engaging students in the importance of nutrition. We have 7 ways foodservice directors can leverage salad bars to foster healthy habits in schools. 1.

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Ep. 185. Dr. Haley Oliver: Global Food Safety Innovation to 'Feed the Future'

Food Safety Magazine

In this episode of Food Safety Matters , we speak to Haley Oliver, Ph.D., Director of the USAID-funded Feed the Future Food Safety Innovation Lab at Purdue University, about her work to improve global food safety through targeted projects in Kenya, Cambodia, Nepal, and beyond.

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The Titans of Travel: How Small Businesses Shape Europe’s Accommodation Industry

Hospitality Net

The European travel and tourism sector is not just an economic powerhouse; its a vibrant ecosystem driven by millions of businesses. A vast majority of them are SMEs (small and medium-sized enterprises) forming the heart of the industry, offering everything from family-run B&Bs to boutique hotels, all while keeping the wheels of local economies turning.

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How a Creative Cocktail Program with a Beer and Wine License Can Help Your New Restaurant Succeed

Modern Restaurant Management

Opening a restaurant in competitive markets like South Florida is no easy task. Nearly 49 percent of restaurants fail within their first five years, and the 10-year survival rate is less than 35 percent, according to the U.S. Bureau of Labor Statistics. High rents, competition, and fees make it tough for new restaurants to stay afloat. However, one way to boost your restaurant's chances of success is by using a beer and wine license to offer creative cocktails—without the high cost and

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Oak Lawn Community High School cafeteria goes green with latest branding relaunch

Food Management

The school was the first to debut K-12 by Eliors revamped environmental high school brand.

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Whitman College Launches Permanent Station Centered on Indigenous Foods

Bon Appetit Management Company

Lunchtime at Whitman’s Cleveland Commons dining hall on the day of their First Foods station launch. Crowds of guests, both students and members of the public, lined up in Whitman Colleges Cleveland Commons dining hall in early December to get a taste of smoked rainbow trout, roasted elk, root vegetables, and house-made frybread with huckleberry jam during the launch of Bon Apptit at Whitmans First Foods station, a celebration of Indigenous cuisine that will be featured on the first Friday

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Back of House, Front of Mind: How Efficiency Drives Success

the CAMBRO blog

For the last 10 years, Chef Mike Lombardo has worked his way up through seven different Hyatt properties; getting his start as a line cook, Lombardo is currently the executive chef at Oystercatchers restaurant at the Grand Hyatt Tampa Bay. Through it all, Lombardo says Cambro products have been there with him every step of the way. Oystercatchers, a staple in the Tampa restaurant scene since its inception in 1986, offers an upscale take on fresh and local seafood while treating guests to a gorge

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H5N1 and the Growing Risk to Food Safety—Why Raw Milk Requires Special Attention

Food Safety Magazine

The time is now for food safety professionals to heighten vigilance pertaining the dairy chain and raw milkbefore the hypothetical risks of avian influenza H5N1 contamination become a reality. NEHAs raw milk policy underscores the dangers of raw milk, advocating for policies that prioritize public health.

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Improving Hospital Dining Through Compassionate, Person-Centered Care

Culinary Services Group

With RSV, norovirus, and COVID cases raging, hospitals are seeing an increase in admissions this winter. Although the Centers for Disease Control (CDC) predicts that admissions will be lower than average this year, housing and healing sick patients requires a holistic view of medicine. While hospital food has long endured a reputation for being bland, uninspiring, and even detrimental to patient health, it doesnt have to be that way.

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‘Induction Cooking Improves Food Quality and also the Quality of Life for Chefs and Staff’

Modern Restaurant Management

Chatham University and the American Culinary Federation (ACF) are debuting a trio of online courses offering official certification in induction cooking methods. Sales of induction stoves are on the rise in the U.S., representing 18 percent of sales in 2023. Last year, the global induction cooktops market was valued at more than $9B, and is expected to surpass $15B by 2032. “Induction reduces the environmental impact of cooking, gives people effective ways to combat climate change, and div

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New York and Arizona introduce bills banning certain additives in school meals

Food Management

Also in this weeks K-12 legislative update: Nebraska lawmakers reintroduce a universal free school meals bill and a new Arkansas bill would provide universal free school breakfast to students.

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Getting into the Cooperative Spirit with Tollgate Farms and Hudson Valley Fresh Dairy

Bon Appetit Management Company

Calves and cows at Tollgate Farm. Set amidst the rolling hills of the Hudson Valley, Tollgate Farm spans 140 picturesque acres in Ancramdale, New York, near the border of Massachusetts and Connecticut. On a crisp morning recently, I took the 45-minute drive from Vassar College to the farm to meet the Davenport family, who have been raising cows here since 1986, along with Courtney Roberts, the sales and marketing manager for Hudson Valley Fresh Dairy.

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Can Cross-Training Ease FOH vs. BOH Tension in Restaurants?

Wasserstrom

The perennial tension between front-of-house (FOH) and back-of-house (BOH) staff is a persistent challenge within the foodservice industry. In this article, we explore potential causes of the tension between the FOH and BOH and offer a solution that will help improve operational efficiency, guest satisfaction, and employee camaraderie: cross-training.

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Scientists Suggest Climate Change May Lead to More Salmonella, Campylobacter Illnesses

Food Safety Magazine

Weather conditions associated with climate change are exacerbating the spread of Salmonella and Campylobacter , suggest researchers at the University of Surreys School of Veterinary Medicine.

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Now Now NoHo: NYC’s First Sleeper Cabin Hotel Opens Reservations for April 2025

Hospitality Net

Now Now NoHo, an innovative sleeper cabin hotel located on Bowery in the heart of NoHo, New York City, is now accepting reservations for April 1, 2025, and beyond. Envisioned as a transformative boutique experience for solo travelers, Now Now NoHo offers 180 small but thoughtfully designed sleeper cabins that combine the nostalgia of European train cars with the ingenuity of Japanese capsule hotels.

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Building Resilient and Less-Stress Restaurant Operations

Modern Restaurant Management

The restaurant industry is fast-paced and demanding, with constant pressures to deliver excellent service while managing operations smoothly. Balancing staff needs, customer expectations, and resource constraints can quickly overwhelm staff and management alike. Discover practical strategies to reduce stress and establish clear standard operating procedures, or SOPs, to create a sustainable work environment.

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The FDA bans red dye No. 3 from food and other news you may have missed

Food Management

Catch up on all the foodservice news you may have missed this week with 5 things with FSD.

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Why voice interaction is the future of self-service

Fast Casual

Voice technology and its transformative potential took center stage at the Self-Service Innovation Summit 2024, hosted by Networld Media Group in Miami, Florida.

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What Should Food Cost be in a Restaurant?

Sculpture Hospitality

Your restaurant is bustling, customers are raving about your dishes, and the atmosphere is alive with energy. Everything seems perfect - until you glance at the profit margins and realize somethings not adding up.

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Scientists Seek to Develop Improved Tests for Norovirus, Hepatitis A on Berries, Leafy Greens

Food Safety Magazine

Funded by the Center for Produce Safety, researchers with the University of Barcelona and the Spanish Research Council are developing novel testing protocols for norovirus and hepatitis A on berries and leafy greens, enabling faster analysis and reducing false positives.

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How Bold Thinking Can Revitalize Hospitality in 2025

Hospitality Net

As we enter the final year of the first quarter of the 21st century, hospitality faces an inflection point. Once driven forward by trailblazers whose bold thinking reimagined guest experiences, many industry participants find themselves fighting the challenge of standing out in a sea of sameness.

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2025 Restaurant Design Trends: Elevating Guest Experiences with Innovation and Flexibility

Modern Restaurant Management

As the restaurant industry moves into 2025, design is taking center stage as a key driver of guest experience, operational efficiency and brand storytelling. Today’s diners expect more than just good food—they seek environments that captivate, connect and surprise. Mintel’s 2024 Global Consumer Trend ‘Relationship Renaissance’ revealed that coming out of the pandemic, consumers expressed an eagerness to seek connection with purpose.

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